Beer Can Chicken Recipe | Smoking Chicken With Beer (2024)

FAQs

What is the best liquid to use for beer can chicken? ›

Fill it halfway with chicken stock, wine, or any mix of liquid and herbs and spices. You might try also try using a combination of a healthy scoop of our Beer-Can Chicken Rub and a bit of water or wine, which will enhance the flavor of the rub you've already put on the bird's flesh.

Pat the chicken dry with paper towels and sprinkle it inside and out with the spice mixture. Prop the chicken on the beer can. Place the beer can inside a metal 9x13-inch baking pan. Lower the chicken leg-side down onto the beer until it is securely propped upright.

Apply rub to chickens and mount them on the beer cans. Cook at 225-250°F for 2 hours, rotate 180°, and baste with apple juice. Cook for another 1-1/2 to 2 hours until 160-165°F in the breast, 170-175°F in the thigh. Carefully remove from the WSM and let cool for 5 minutes before serving.

Most are fair game for beer batter (Pilsner Urquell, Stella Artois, Modelo, and Firestone Pivo Pils are particularly nice), with the exception of Bohemian pilsner, which comes with a heavy dose of spices that can change the overall flavor of your dish. In a beer batter, pilsner is one of the more low-key options.

Did it affect the chicken? One of the reasons to do this cook is to get beer-infused chicken that is extra juicy from the liquid that is cooked off into it. Unfortunately, the data just doesn't support that.

This time around I took a cue from Steven Raichlen and tried it out with cola, Dr Pepper (my favorite cola) to be exact, which resulted in a subtly sweet and spicy bird that easily held its own against those made with beer.

Maintain a good food source. Consider adding calcium and mineral-rich additives such as oyster shell grit or diatomaceous earth to grains. This will not only enrich the diet of the chickens, but added calcium will also help produce strong eggs.

Craft beer can chicken is one of the simplest recipes I know and it packs a lot of flavor, especially if you are using a floral IPA. This isn't your typical dry, bland chicken breast! The flavor of the beer enhances the spice rub, leaving you with a tender, moist bird with perfectly crisp skin.

The best beer for beer can chicken is a light and crisp lager. Avoid beers that are overly hoppy or sweet. Lagers are widely used and a popular choice for beer can chicken. Beer can chicken is one of those “secret” recipes we keep up our sleeves for whenever we have a large amount of people to feed.

What is the best temperature to cook poultry at so it does not get tough and dry? ›

Fattier dark meat can stand a higher temperature than lean white meat. While it's safe to eat dark meat cooked to 165°, you'll get a bouncier bite. Allowing thigh meat and the like to reach somewhere between 175° and 190° will give you more tender meat because the connective tissues have longer to break down.

When the chicken gets spicy, like in Korean fried chicken, a hoppy IPA can intensify the chile heat. If you'd rather cool the fire, look for a more malty beer like a brown ale or porter.

Craft beer can chicken is one of the simplest recipes I know and it packs a lot of flavor, especially if you are using a floral IPA. This isn't your typical dry, bland chicken breast! The flavor of the beer enhances the spice rub, leaving you with a tender, moist bird with perfectly crisp skin.

For a robust meat, such as beef, lamb or venison, go with an equally robust, full-bodied brew—stout, porter, or a dark ale. For more delicately flavored or lighter foods, like poultry, pork and seafood, opt for something less full-bodied.

The best beers for beer can chicken - Choose one that is not too hoppy, sour, or dark. A lager is always a good choice, as are malty and German-style beers.